Light and refreshing with the most intense silky lemon flavor that is so tasty. When we serve guests our lemon pasta, they take one mouthful and say ‘”oh wow, this is amazing” and they’re right. This zesty creamy lemon pasta dish is so good and it’s SO easy to make.
Why you’ll love this recipe
What’s the best pasta to use for this dish?
We’ve used spaghetti for this pasta recipe, but you could use pretty much any pasta you like.
The delicate lemon flavor would suit angel hair pasta
Our easy lemon pasta recipe is quick to make, ideal for unexpected guests and the zesty lemon garnish brightens any table!
What are the best lemons to use?
If you really want to do your lemon pasta justice, then the best lemons to use are Italian lemons.
Sorrento lemons and Sicilian lemons are fabulous if you can get your hands on them, they make the most delicious lemon juice and lemon zest.
Failing that, just use any fresh lemons you can find.
Do I have to use fresh lemon juice?
Yes, 100% yes.
Fresh ingredients are always the best ingredients.
Our lemon pasta recipe is all about the fresh lemon flavor, you simply can’t get this from a bottle of store-bought lemon juice.
The lemon juice only takes moments to make, so why wouldn’t you?
You also need fresh lemon zest which is another good vital reason to use fresh lemons, just make sure you make you zest your lemons before making your lemon juice!
Is this gluten-free?
It certainly can be, just use gluten-free pasta!
Do I have to use heavy cream?
No, you don’t, you could use the pasta water.
If you still want creamy lemon pasta sauce you could use milk instead of pasta water.
What should I serve this with?
Garlic bread or Italian crusty bread would be perfect.
A Caprese salad or green salad with balsamic vinaigrette would be a light alternative to bread.
Both of which are made using limoncello which is an Italian liqueur made from lemons from Sorrento, on the Amalfi coast, and is delicious.
How do I store lemon pasta?
You can make your lemon pasta ahead and store it in an airtight container in the fridge and it will keep for up to 3 days.
We think it’s delicious cold, but you could heat it, just put a drop or two of olive oil in the pan, and heat stirring occasionally until it’s at the desired temperature.
Recipe notes and expert tips
More easy spaghetti recipes for you to enjoy
If you love our lemony pasta, then you should take a look at these tasty recipes!
How to make lemon pasta with step-by-step instructions
Making our lemon pasta recipe is simple if you follow our easy instructions.
Bring a large pot of salted water to a boil, and cook it according to package directions, stirring occasionally.
You always want to cook pasta al dente, so it’s cooked but still firm when you bite into it.
While the pasta is cooking, in a separate pot or bowl, whisk together lemon juice, heavy cream (double cream), olive oil, red pepper flakes, vegetarian parmesan cheese, and lemon zest.
When the pasta is cooked, drain it but keep roughly 55 grams-¼ cup of pasta water.
Return the cooked pasta to the pot and add in your lemon sauce, and, on medium heat, heat the pasta and lemon sauce, stirring constantly.
Add a little of the pasta water to the sauce and keep adding a little at a time until you get the pasta sauce to the consistency that you prefer.
Season with salt and pepper to taste.
Serve in bowls and garnish with finely grated parmesan cheese, lemon zest, and fresh basil leaves.
BEST LEMON PASTA
- 300 g Spaghetti
- 2 Lemons zest and juice
- 75 ml Double cream (heavy cream)
- 40 ml Olive oil
- ½ tsp Red pepper flakes
- 30 g Vegetarian parmesan cheese
- Fresh basil leaves optional
- Salt and pepper to taste
- Bring a large pot of salted water to a boil, cook your pasta according to packet directions, stirring occasionally. You always want to cook pasta al dente, so it's cooked but still firm when you bite into it300 g Spaghetti
- While the pasta is cooking, in a seperate pot or bowl, whisk together lemon juice, heavy cream (double cream), olive oil, red pepper flakes, vegetarian parmesan cheese, and lemon zest2 Lemons, 75 ml Double cream (heavy cream), 40 ml Olive oil, ½ tsp Red pepper flakes, 30 g Vegetarian parmesan cheese
- When the pasta is cooked, drain it but keep roughly 55 grams-¼ cup of pasta water. Return the cooked pasta to the pot and add in your lemon sauce, and, on medium heat, heat the pasta and lemon sauce, stirring constantly. Add a little of the pasta water to the sauce and keep adding a little at a time until you get the pasta sauce to the consistency that you prefer. Season with salt and pepper to tasteSalt and pepper
- Serve in bowls and garnish with finely grated parmesan cheese, lemon zest, and fresh basil leavesFresh basil leaves
- Want to make lemon pasta even quicker?
Cook the pasta the night before and store it in the fridge in a Ziploc bag along with a little olive oil to stop it sticking together, then just heat it up in the sauce the next day
- Out of fresh basil?
Use fresh parsley instead
- Want lemon garlic pasta?
Mince two cloves of garlic and hey presto, you have lemon garlic pasta!
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
For the step-by-step version of this recipe check out how to make the best lemon pasta ever.
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